Steamed Spinach and Pickled Ginger Salad Japanese cooking recipe
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Ingredients 350 g spinach leaves 1 tablespoon pickled ginger 2 tablespoons soy sauce 1 tablespoon sesame seed Directions 1Wash the spinach well, then cram into a large pan, cover with a tight fitting lid and cook for 5 minutes, stirring occasionally until evenly wilted. 2Meanwhile, roughly chop
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Cooking receipe to make Chicken parmesan under category Everyday Recipes. You may find some video clips related to this receipe below.Chicken parmesanIngredients1/2 cup Parmesan cheese -- grated1/4 cup dry bread crumbs1 teaspoon dried oregano1 teaspoon dried parsley1/4 teaspoon paprika1/4 teaspoon s
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Cooking receipe to make Tea - Lemon Raspberry Tea under category Teas 2. You may find some video clips related to this receipe below.Lemon Raspberry Tea Mix1 cup lemon flavored iced tea mix 1 package raspberry gelatinCombine together and seal in an airtight container. Instructions: Pour 6-8 ounces h
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Cooking receipe to make chinese cabbage info under category General Recipes. You may find some video clips related to this receipe below.chinese cabbage infoLooks more like a lettuce or a huge head of celery than its name sake. It has a crisp and delicate flavour. [tubepress mode='tag', tagValue='ch
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Cooking receipe to make ravioli with pumpkin under category General Recipes. You may find some video clips related to this receipe below.
ravioli with pumpkin
Ravioli di zucca e mascarpone
italian
river cafe cook book
1 quantity fresh pasta (qv)
semolina flour for dusting
For the filling
2kg ripe deep yellow pumpkin whole or 1 large slice skin on
2 tablespoons olive oil
sea salt and freshly ground black pepper
50g butter
1 large red onion peeled and finely chopped
2 garlic cloves peeled and chopped
1 dried chilli crumbled
1 bunch fresh marjoram
1/2 nutmeg freshly grated
500g mascarpone
150g parmesan freshly grated
Preheat the oven to 220 C/425F/gas 7.
Remove the seeds and fibre from the centre of the pumpkin and cut it into large chunks.
Place on a baking tray brushed with olive oil and season generously with salt and pepper. Bake in the preheated oven until soft about 50 minutes.
The pumpkin is ready when it has shrivelled and begun to brown at the edges.
Remove from the oven allow the pumpkin to cool then scrape the soff flesh from the skins.
Heat the butter in a heavy pan and gently fry the onion until soft and beginning to colour.
Add the garlic chill) and marjoram and fry just to blend the flavours with the onion.
Add the pumpkin pulp stir and cook for a few minutes longer to combine and if the pumpkin is wet to reduce any liquid.
This mixture must be seasoned generously with salt pepper and nutmeg.
Place in a large bowl in the refrigerator to cool.
When absolutely cold fold in the mascarpone and Parmesan.
Roll out the pasta as described in the previous recipe and make the ravioli.
Cook as in the orevious recipe (Ravioli di magro).
Make these ravioli as in the previous recipe (Ravioli di magro) and serve with the same sage butter or Parmesan and white truffle oil.
Serves 10
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